THERMOMIX ® RECIPE

1 Spaetzle

Recipe's preparation

1. Crack eggs into TM bowl. Beat on speed 4 for 10 seconds.

2. Place remaining ingredients (except butter and extra milk) in bowl. Mix on speed 5-6 until smooth (about 1 min). You want a dough just a bit thicker than pancake batter, otherwise it will not go through the holes of your colander/spaetzle press.

3. Transfer dough to large bowl, cover, and let rest for half an hour.

4. Put a large pot of water on high heat on the stovetop. Bring to the boil.

5. Once water is boiling, ladle a scoop of dough onto a spaetzle maker or a colander with medium/large holes (use a spoon to get the dough out of the ladle quickly, otherwise the dough will start to cook before you can get it through the spaetzle maker). Use the scraper (or a spatula, if using a colander) to scrape the dough along the spaetzle maker/colander - the dough will drop through the holes into the boiling water. Do only one ladle at a time, you don't want to overload the saucepan.

6. Let the spaetzle boil for a few minutes, then scoop them out with a skimmer and put them in a strainer to let the water drip off while you do the next batch.

7. Once all the spaetzle are boiled, melt 2 tablespoons of butter in a large frying pan and fry half the spaetzle in a frying pan for a couple of minutes. Melt another 2 tablespoons of butter and fry the last of the spaetzle.

   Note: this step is not necessary if serving spaetzle as a side. Lately I have taken to skipping this step completely; however, if you are serving spaetzle as a dish in it's own right (rather than as a side for goulash, stroganoff etc), then it would be a good idea to do this step.

8. Serve with your main meal.